Summery Banana Cream Cupcakes

And once again it it summer! The GA heat is creeping in, and the pools are now open!
These cupcakes fit the summery feel and they sure as heck didn't disappoint!

The base cupcake was a plain vanilla cupcake. I added a scraped vanilla bean to the batter. I just Adore the little specks in the white vanilla cake batter! It makes me happy lol
it brings a distinct vanilla flavor to the cupcake. the cakes were a little dense (not bad at all).

the filling was my favorite part! It's a little tricky if it's your first time making it, but so worth it, trust me!
I used my Belgian recipe but I have included the american version below as well.
The difference between store bought vanilla pudding and homemade is incredible! I highly recommend making your own!

I added banana to the filling (otherwise the cupcake wouldn't taste like banana at all, and that's not okidoki as my son puts it )

The frosting was a simple homemade whipped cream. However I highly recommend you make the whipped cream and frost the cupcakes a couple minutes before serving for best results. Mine ended up melting in the heat on our way over to the BBQ :-( 

I topped my cupcakes with homemade pie crust cookies. you are welcome to add a slice of banana, but be warned!, the banana turns brownish in air. A solution to this can be; brushing the banana slices with lemon juice, using a banana chip or placing the banana piece on the cupcakes right before serving.

Enjoy the cupcakes.


Banana Cream Cupcakes

Don't panic when you see all the steps, they really are not that hard and the great thing is you can make everything ahead of time. The pastry cream can be stored in the fridge for up to 2 days. The pie crust can be baked ahead of time and stored in an airtight container for several days. The cupcakes can be baked ahead of time and stored in an airtight container (I love this one) and filled and frosted the next day. i highly recommend making the frosting the day of and frosting the cupcakes just before serving, especially in this heat!. So with that said, on we go !...


Ingredients 

For the pastry cream:

• 2 cups half and half

• ½ cup sugar, divided

• Pinch of salt

• 5 large egg yolks

• 3 tablespoons cornstarch

• 4 tablespoons cold unsalted butter, cut into 4 pieces

• 1½ teaspoons vanilla extract

For the cupcakes:

• 3 cups cake flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 vanilla bean, split lengthwise

• 1 cup (2 sticks) unsalted butter, at room temperature

• 2 cups sugar

• 5 large eggs, at room temperature

• 1¼ cups buttermilk, at room temperature

• 1 tablespoon vanilla extract

For the whipped cream:

• 1¾ cup heavy cream

• 6 tablespoons confectioners' sugar

• 2 teaspoons vanilla extract

To assemble:

• 60 banana slices (about 3 bananas), plus more for topping if desired

• ½ batch store bought pie dough or your favorite recipe

• 1 large egg beaten with 1 tablespoon water

Directions:

Pasty cream

1. Heat the half and half, 6 tablespoons of sugar and the salt in a saucepan over medium-high heat until shimmering, stirring occasionally to dissolve the sugar. 
2. Meanwhile, in a medium bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar for about 15 seconds, until the mixture is creamy and the sugar has started to dissolve. Add the cornstarch and continue whisking another 30 seconds, until the mixture is pale yellow and thick. 
3. Slowly pour in the simmering half and half, whisking constantly, to temper the eggs. Return the mixture to the saucepan over medium heat, whisking constantly for about 30 seconds until a few bubbles have burst on the surface and the mixture is thick and glossy. Remove from heat and whisk in the butter and vanilla. 
4. Place a fine mesh strainer over a medium bowl and strain the pastry cream. Place plastic wrap directly on the surface and refrigerate until cold and set, at least 3 hours and up to 2 days.

Cupcakes

1.  heat oven to 350º. Line cupcake pans with paper liners and set aside. In a medium bowl, whisk together the cake flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and seeds from the vanilla bean on medium-high for 3 minutes, until the mixture is light and creamy. Scrape down the sides of the bowl and continue beating an additional minute.
2. Add the sugar, ¼ cup at a time, beating 1 minute after each addition. Add the eggs one at a time and beat until incorporated, scraping down the sides of the bowl as needed. Combine the buttermilk and vanilla extract. Reduce mixer speed to low and alternately add the dry ingredients and wet ingredients, starting and ending with the dry. Mix until just incorporated, then scrape down the sides of the bowl and mix for another 15 seconds.
3. Divide the batter between the prepared liners, filling each about ⅔ full. I like to use a large cookie scoop. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes before transferring to a cooling rack to cool completely. Repeat with remaining liners and batter.
4. To fill the cupcakes, remove the center using the cone method. Discard (snack on) the cones. Place a slice of banana inside of each cupcake. Add a spoonful of pastry cream and another slice of banana.

Frosting

1. combine the cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, taking care not to over-beat. (If you're worried, you can always use the mixer until soft peaks form and then finish it off by hand.) 
2. Blend in the vanilla. Transfer the whipped cream to a pastry bag fitted with a star tip. Pipe a swirl of whipped cream onto each cupcake.

Pie crust cookies

1.  heat the oven to 400º. Line a baking sheet with a nonstick baking mat or parchment paper. 
2. Roll out the pie dough on a lightly floured surface and cut small decorative rounds with a cookie cutter. Transfer to the prepared baking sheet and lightly brush with egg wash. Bake for about 15 minutes, or until light golden brown.
3.  Allow to cool completely. Just before serving, top cupcakes with a round of pie crust and another slice of banana.

Source: Cooks like a champion, Cupcakes adapted from Confections of a Foodie Bride, Pastry cream from Baking Illustrated

Happy Valentines Day! Black-forest Cupcakes with Kirsch.

All you need is love. 
But a little chocolate now and then doesn't hurt.  

Charles M. Schulz

I agree Mr. Schulz! but I'm going a little further and adding boozy cherries...Yeah! 

did I get your attention? 

These cupcakes definitely fit the valentines theme, red and white, chocolate, cherry liquor and whipped cream with a cherry on top.

everything in one, convenient bite.

The cupcakes are a deep rich chocolate flavor, the sour cream really makes them nice and soft. 

the cupcake itself is not overly sweet (none of the components to this cupcake are really sweet) .

The cherry filling is a replica of a cherry pie filling and the whipped cream is  simple yet elegant vanilla flavored. 

 kirsch is a clear, colorless fruit brandy traditionally made from morello cherries. 

However, it is now also made from other kinds of cherries.

Black Forest Cupcakes with Kirsch

Printable Recipe

Makes 24 cupcakes

Ingredients

Cupcakes

• 1/2 cup hot water
• 1/2 cup unsweetened cocoa powder
• 2 cups flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup {2 sticks} butter, unsalted
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 2 1/2 teaspoons vanilla extract
• 2/3 cup sour cream

Cherry Filling

• 16 oz  Frozen dark black cherries
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon almond extract

Frosting

• 1 1/2 cups heavy whipping cream, cold
• 6 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Garnish

• Kirsch
• Fresh cherries or maraschino cherries with stems

Directions

1. In a small bowl, whisk together the hot water and cocoa until smooth, set aside.
2. In another bowl, whisk together flour, baking soda, baking powder and salt, set aside
3. In a small saucepan, combine butter and sugar, heat stirring occasionally until the butter is melt. Pour into a large bowl and beat on medium speed until mixture is cooled, about 3-4 minutes.
4. Add eggs one at a time, mixing well after each addition
5. Add the vanilla, mix, and then add the cocoa mixture, mix well
6. Add dry ingredients in two additions, alternating with sour cream, beat just until combined.
7. Preheat oven to 350 degrees and fill cupcake pan with liners
8. Divide batter into liners and bake 15-18 minutes or until a toothpick inserted comes out clean
9. Cool completely
10. Poke little holes (not too many) and brush each cupcake with kirsch. let the cupcakes soak.


Cherry Pie Filling

1. Drain cherries, reserving the liquid
2. Add water to measure 1 1/4 cups, add to small saucepan
3. Add cornstarch and sugar to saucepan, and heat, whisking occasionally until mixture comes to bubble and thickens.
4. Continue whisking so no lumps form and filling is smooth
5. Remove from heat and add lemon juice and almond extract, fold in cherries.
6. Cool completely. Store leftovers in fridge
7. To fill cupcake, use a small knife and cut out a cone shape from the middle of the cupcake, fill with the cherry filling.

Frosting


1. Pour whipping cream into a large bowl and beat on medium until it starts to thicken
2. Gradually add powdered sugar, beat on high until stiff peaks form {be careful not to overbeat}
3. Fold in vanilla
4. Fit a decorator bag with tip of your choice (I used the open star one from bake it pretty) and fill with whipping cream
5. Pipe onto filled cupcake
6. Top with a cherry

Enjoy!!!

Recipe adapted from Hoosierhomemade, who adapted it from Annie's eats

Perfect Holiday Cupcakes - The ever loved Red Velvet

Red velvet cake or cupcakes are like the little black dress of cupcakes. Simple yet dripping with elegance.
A glamorous icon.
They are just the perfect dessert for a holiday get together. The moist rich cupcakes paired with the creamy and irresistible cream cheese frosting are a true crown pleaser.
Make these for any party, be it a birthday, Christmas or valentine party they are a win in my book.

Of course you can cheat and use a mix (no judgement here, a mix or two have touched my counter) but I must say at least try making them from scratch just once you might notice the extreme difference in flavor. Especially in the cream cheese frosting, you just can't beat homemade!

Hope you had a Merry Christmas and may Your New Year be bright ;-)

Red Velvet Cupcakes With cream

 cheese cupcakes

INGREDIENTS:

Cupcakes:

• 4 tablespoons unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 egg
• 2½ tablespoons unsweetened cocoa powder
• 3 tablespoons red food coloring
• ½ teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup + 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoons distilled white vinegar

Cream Cheese Frosting:

• 4 ounces butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2½ cups powdered sugar
• 1 tablespoon vanilla extract

DIRECTIONS:

1. Cupcakes: preheat oven to 350 degrees F. Line a standard cupcake pan with liners.
2. Cream the butter and sugar on med/high until light and fluffy, about 3 minutes. Turn to high and add egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. Frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Recipe courtesy of Browneyedbaker

Toffee Crunch Cupcakes

I know, I know, I know...these are not pumpkin..."how dare I!" but they are fall worthy in my opinion.
I find that the flavors of salted caramel and chocolate just scream fall. I might be the only one to agree but so be it lol
There are soooo many awesome recipes with pumpkin on the net today, I thought I would be different (and maybe slightly lazy, since i didn't want to go out of my way to make something pumpkin) Ya'll know i'm not the best at posting OR keeping up with the seasons or holidays. I tend to post whatever catches my fancy on any particular day. Today Toffee won!  and OH DID IT WIN!!!
My Hubby proclaimed these as his favorite cupcake! (but then again he's never complained about my cupcakes lol)

BTW: these cupcakes were photographed at night with none of the much coveted equipment (sigh* one day!) so they are a little grainy...my apologies!

But on the the scrumptious details...
I was overjoyed to find that our Fresh Market carried a very important ingredient to these cupcakes.      Espresso powder. This lovely little gem of a powder, makes these already chocolaty cupcakes into a I'm-gonna-die-and-go-to-chocolate-heaven chocolaty goodness (did I put enough emphasis on the chocolaty part???). I highly recommend using espresso powder instead of instant coffee granules, the instant coffee has a far more bitter aftertaste than the espressos smooth and bold coffee flavor.
If you can't find it in a store near you you can buy it online, just simply click here or here for the links ;-)

 A must for baking with chocolate, espresso powder enhances chocolate’s flavor without adding its own coffee flavor. Specially selected coffee beans are ground, brewed, dried and ground into a powder that quickly dissolves for easy mixing. 




Anyways these cupcakes have a bold yet not too bold chocolate flavor. The batter is speckled with toffee bits (yummo right?)  then I made a ganache and piped it onto the cupcake in the shape of a circle leaving a whole in the middle. Then it was delicately dipped into chocolate covered toffee pieces. (I only found the chocolate covered ones, but i do agree that the regular toffee pieces would make the cupcake look better BUT the chocolate covered ones add flavor so you choose ;-)




Toffee Crunch Cupcakes

Ingredients: 

Cupcakes

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tbsp. espresso powder
• 1 tsp. baking soda
• ½ tsp. salt
• 2 cups sugar
• 1 cup (2 sticks) unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 2 tsp. vanilla extract
• 1 cup brewed coffee
• 1 cup toffee bits

For the ganache and toffee layer:

• 8 oz. bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 3 tbsp. unsalted butter, at room temperature
• 1½-2 cups toffee bits

For the frosting:

• 5 large egg whites
• 1½ cups sugar
• 4 sticks unsalted butter, at room temperature
• ½ tsp. coarse salt
• 1 tbsp. vanilla extract
• 1/3 cup caramel sauce 

DIRECTIONS

1. To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.  In the bowl of an electric mixer, combine the sugar and butter and beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.  Fold in the toffee bits with a spatula.
2. Divide the batter evenly between the prepared liners.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.
3. To make the ganache, place the chopped chocolate in a heatproof bowl.  Add the cream to a saucepan and bring to a simmer.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a smooth ganache forms.  Whisk in the butter 1 tablespoon at a time until completely incorporated.  Transfer the bowl to the fridge or freezer to chill the ganache to a pipe-able consistency, whisking every 5-10 minutes to ensure even cooling.  When slightly thickened, transfer to a pastry bag fitted with your tip of choice.  Pipe a ring of ganache around the top of each cupcake, leaving a hole in the center.  Add the toffee bits to a bowl and dip the ganache portion of each cupcake into the toffee bits, pressing very gently to adhere.  Let the ganache set.
4. To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
5. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the salt, vanilla, and caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.
6. Fill a pastry bag fitted with a decorative tip with the frosting and pipe a frilly pile of frosting on top of each cupcake, filling the hole in the center of the ganache.  Top with additional toffee pieces, if desired.

Recipe courtesy of Annie's eats who adapted it from Bakers royal

Hummingbird Cupcakes with a Pineapple Flower

Wow these are little stunners!!! 

I have never had hummingbird cake before, although i had heard quiet a lot about them. i guess living in the south, it's inevitable. Since these are considered a southern treat.

The only way I can describe these awesomely gorgeous mini cakes is to compare them to a very involved tropical version of carrot cake. 

These cakes are filled with juicy pineapple, ripe bananas, sweet coconut and chopped walnuts! Yummo right???

They are very moist cakes but they don't rise as much as a regular cupcake usually does, due to the excess of yummy fruit and such.

The topping is believe it or not...a... pineapple slice!!! they are easy to make but quite time consuming. 

you need to make sure you cut the pineapple very very thin and that can be frustrating to say the least.

Here is the recipe, hope you enjoy! I know lots of southerners make this cake during the holidays.

Hope you are enjoying this awesome fall weather as much as I am! I'm so excited to finally use my fireplace!!! 

Hummingbird Cupcakes with a Pineapple Flower

Makes 24 cupcakes

Ingredients:

For the cupcakes:

• 2 cups all-purpose flour
• ½ tsp. baking soda
• ¾ tsp. salt
• ½ tsp. ground cinnamon
• 11 tbsp. unsalted butter, melted and cooled
• 1¼ tsp. vanilla extract
• 1 1/3 cups sugar
• 2 large eggs
• 1 1/3 cups mashed ripe banana
• 2/3 cup crushed pineapple, drained
• 2/3 cup chopped walnuts, toasted (optional)
• 2/3 cup unsweetened shredded coconut

For the frosting:*

• 8 oz. cream cheese
• 5 tbsp. unsalted butter, at room temperature
• 2 tsp. vanilla extract
• 2½ cups confectioners’ sugar, sifted

Directions:

1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth.  Beat in the eggs one at a time, mixing well after each addition.  Mix in the mashed banana.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the pineapple, nuts (if using), and coconut with a spatula until evenly mixed.
2. Divide the batter between the prepared liners, filling each about ¾ full.  Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. 

Recipes courtesy of Annie's eats who adapted it from Martha Stewart cupcakes.

Apple Pie Cupcakes With Cinnamon Buttercream Frosting

I am soo excited for fall to be here. The weather hasn't really gotten the hint that it needs to change. 80-90F is not what I call "fall weather".
But nonetheless I'm excited to see the pumpkins, apples and fall leaves showing up everywhere. And these little bites of happiness will calm any "we-will-miss-the-fall-due-to-weather" anxieties you might have.
bakes some of these at home and your kitchen will smell like fall...guaranteed!
These Cupcakes are a version of the ever so loved pie. The cupcake is a simple, not overpowering vanilla based cupcake. hollowed out to provide room for a very simple cinnamon/sugar/apple mixture. Then this lovely delight is topped with a subtle cinnamon buttercream frosting. All the flavors complemented each other wonderfully.. The cupcake was not an overpowering sweet one, you could taste the individual flavors.
and of course the smell of apples and cinnamon just can't be beat!
I would love to say that pumpkin is a favorite as well but sadly this week I was sorely mistaken. i bought some glade room scent plugins. Eagerly wanting fall to be here, I opted for the maple/pumpkin smell...thinking it would make my house smell like pumpkin maple pie, in my mind you just couldn't go wrong with that combination...right???......WRONG!!! I had it plugged in for only 5 min and my to my dismay my house did NOT smell like wonderful fall baking...it smelled like a Chinese take out joint, like terriyaki sauce. Yuck EPIC FAIL! kinda wish i stuck with the simple yet perfectly paired apples and cinnamon. Oh well lesson learned...you've been warned.
But these will do the trick as well if not better.
Hope fall gets here soon! I'm dying to curl up next to my fireplace and sip some hot apple cider! mmmmmmm
Enjoy!

Apple Pie Cupcakes 

Makes 24 cupcakes

Ingredients:

• 3 cups  cake flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 1 cup unsalted butter, at room temperature
• 2 cups sugar
• 4 eggs
• 1 ½ tsp. vanilla extract
• 1 cup milk
• 2 tbsp. butter
• 2 tsp. cinnamon
• 2-3 tbsp. sugar
• 3 large Granny Smith apples, peeled, cored and diced

Directions:

1. Preheat  oven to 350°. Line two cupcake pans with paper liners.
2. In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.
3. Divide the batter evenly among the cupcake liners, filling them about 3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.
4. To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples partially tender, about 10 minutes. Remove from heat and let cool.
5. While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. To decorate, top each cupcake with a swirl of cinnamon buttercream.

Recipe adapted from Annie's eats.

Cinnamon Buttercream Frosting

Ingredients:

• 1/2 cup butter, room temperature
• 3 3/4 cups powdered sugar, sifted
• 3 -4 tablespoons milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Directions:

1. Place the butter in the bowl of an electric mixer.Beat on low 30 seconds.
2. Add sugar about a cup at a time, beating on low between each addition.
3. Add 3 tablespoons milk, vanilla and cinnamon. Beat on medium 1 minute.
4. Blend in up to 1 tablespoons of milk if frosting is too thick.
5. Scrape frosting into a pastry bag and add a swirl of frosting on top of each cupcake.
6. Finnish off by adding a drizzle of caramel to the frosting.

My own recipe.

Chubby Hubby Cupcakes

Ever heard of chubby hubby ice-cream? apparently it's made by Ben and Jerry's. I have never had the honor of trying it. But after finding these cupcakes on Annie's Eats, I was thoroughly intrigued. This cupcakes combines a malted vanilla cupcake with salted pretzels and dark chocolate ganache and oh we can't forget the smooth peanut butter frosting, now can we?!. Did I get your attention yet?
describing it to you is already playing tricks on my mind. Even though I made these cupcakes i was not able to try one, due to the enormous amount of points these babies conceal. It's not helping my midnight cravings at all...
So I guess I will leave you with the mouth watering description of chocolate/pretzel/peanut butter....your welcome!
Have an awesome night! I'm going to go and sit in a corner and cry with my water and grapes...cheers ;-)

This is a very rich and loaded cupcake. A malted vanilla cupcake is filled with dark chocolate ganache and a couple pretzel M&M's (use the pretzel M&M's instead of crushed pretzels because they keep their crunchiness) then this decadent dessert is frosted with a creamy but not overpowering peanut butter frosting and topped off with a chocolate drizzled mini pretzel.

• The malted vanilla can be found at Publix in the tea and coffee aisle. I used the carnation vanilla malt powder. 
• Use a couple of pretzel M&M's in the filling, they keep their crunch longer. 

chubby Hubby Cupcakes

Makes about 30 cupcakes

Ingredients

For the cupcakes:

• 3 cups cake flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 2 sticks unsalted butter, at room temperature
• 1½ cups sugar
• 1 cups malted milk powder (I used carnation malted milk powder from Publix)
• 5 large eggs, at room temperature
• 1 tbsp. vanilla extract
• 1¼ cups buttermilk, at room temperature

For the filling:

• 8 oz. bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 4 tbsp. unsalted butter, at room temperature
• 1½ cups pretzels M&M (about two-three per cupcake)

For the frosting:

• 3 sticks unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 4½ cups confectioners’ sugar, sifted
• Pinch of  salt
• 2 tsp. vanilla extract
• 3 tbsp. heavy cream

To garnish: 

• Mini pretzels drizzled with melted chocolate

Directions

To make cupcakes:

•  preheat the oven to 350˚ F. Line cupcake pans with paper liners.
•  In a medium bowl, combine the cake flour, baking powder, and salt. Whisk to blend and set aside. 
• In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about 1 minute. Gradually add in the sugar, about ¼ cup at a time, mixing for 1 minute after each addition. Blend in the malted milk powder. Beat in the eggs one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
• Divide the batter between the prepared liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely. 

To make  ganache: 

• place the chopped chocolate in a heatproof bowl. Add the cream to a saucepan and bring to a simmer (or warm in the microwave). Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a smooth ganache forms. Whisk in the butter 1 tablespoon at a time until completely incorporated. Let stand at room temperature, whisking occasionally, until slightly thickened.

To fill the cupcakes:

• Use the cone method to fill the cupcakes part way with ganache. Top off each ganache center with some of the chopped pretzel pieces (or a few pretzel M&Ms). (You don’t need to replace the cake tops for these cupcakes but you can if you would like.)

To make the frosting:

• Combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth. Mix in the confectioners’ sugar and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes. 
• Transfer the frosting to a pastry bag fitted with a plain round tip. Pipe a swirl of frosting on top of each cupcake. Garnish with a chocolate drizzled pretzel.

Recipe adapted from Annie's eats